Who’s ready for all the fun game day snacks this fall season? (Raises hand!). These sweetpotato jalapeño poppers are sure to be a hit for football games, fall parties, or even holiday events. This is a lightened-up version of the traditional appetizer, but don’t worry – it still packs in all the flavor. As a dietitian (and self-proclaimed jalapeño popper enthusiast), I’m a big fan of these because they feel indulgent, but still sneak in some extra vitamins and fiber.
Disclosure: This recipe was developed in a paid partnership with the North Carolina Sweetpotato Commission.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Sweetpotatoes – The queen of sweet or savory recipes! I love sweetpotatoes in this because their lightly sweet flavor helps balance out the heat of the peppers, and pairs so well with the cheeses in the filling. Plus, sweetpotatoes add extra fiber and Vitamin A to the recipe.
- Jalapeños – As you probably know, these can vary quite a bit in their level of spice. Quick tip: smooth, unblemished peppers are typically milder, while those that are more mature with lines (“corking”) will be a bit spicier. Of course, not every pepper will follow that rule, but it’s a helpful guideline if you’re trying to veer towards mild or spicy.
- Cottage cheese – Instead of cream cheese, we’re using cottage cheese (and cheddar) for a protein boost. I always use lowfat (1%) cottage cheese, but you can use whatever version you’ve got on hand.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by cooking your sweetpotatoes in the microwave. Just poke a few holes in each with a fork, cover with a damp paper towel, and cook for about 5 minutes (or until the sweetpotatoes are tender – exact timing depends on the size). Let those cool down for a few minutes.
Meanwhile, slice the jalapeños in half lengthwise. I know a lot of folks like to leave the stem on there, but I don’t like having to deal with a place to put those scraps while we’re eating them, so I just cut the stems off. Remove the seeds and white pith from each half.
When the sweetpotatoes are cool enough to handle, cut them in half.
Scoop the flesh into a mini food processor (or blender cup). You can either discard the skins or save them to make potato skins another day.
Add the cheddar cheese, cottage cheese, garlic powder, salt, and pepper to the processor bowl with the sweetpotatoes. Process for about 30 seconds, until the mixture is creamy and well-combined.
Stir the chives into that, then scoop the filling into the jalapeños.
Sprinkle the panko on top, then drizzle with olive oil.
Pop those on a baking sheet and into the oven at 375 degrees F for about 15-20 minutes, or until the peppers are tender and the filling is hot.
Let cool for a few minutes and serve warm. YUM!
Store leftovers in the fridge for up to 4 days and reheat in the microwave or oven until hot.
Nutrition Benefits
As a dietitian, I love this recipe because it’s total comfort food – with a healthier twist! Some highlights:
- These are lighter than many recipes or store-bought options. For example, a serving of three poppers from a popular brand of frozen snacks has 220 calories. For this recipe, three poppers would only clock in at 141 calories.
- Using cottage cheese instead of cream cheese means each popper has 2 grams of protein. While that might not sound like a lot, think about the fact that you’ll likely have several of these while snacking – it adds up!
- A single popper provides 17% of your daily Vitamin A needs and 33% of your daily Vitamin C needs!
- Instead of using bacon like many recipes, I’ve kept this vegetarian to appeal to a wide range of tastes.
- This recipe can also easily be adjusted for different dietary needs. It can be made gluten-free but using gluten-free breadcrumbs. It can be made dairy-free by using a dairy-free cheddar in place of regular cheddar and using tofu in place of cottage cheese.
More Sweetpotato Appetizer Recipes
If you’re looking for more unique sweetpotato appetizers, be sure to give one of these a try:
- Street corn stuffed sweetpotatoes
- BBQ chicken and sweetpotato quesadillas
- Sweetpotato pretzel bites
- Sweetpotato deviled eggs
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Sweetpotato Jalapeño Poppers
Ingredients
- 2 medium North Carolina sweetpotatoes
- 9 jalapeño peppers
- ⅔ cup shredded cheddar cheese
- ⅓ cup low fat 1% cottage cheese
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup chopped chives
- 2 tablespoons panko breadcrumbs (or gluten-free breadcrumbs if necessary)
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375 degrees F. Lightly grease a baking sheet.
- Place the sweetpotatoes on a microwave-safe plate. Poke each a few times with a fork, then cover with a damp paper towel. Microwave for 5-6 minutes, until cooked through and tender.
- Meanwhile, slice the jalapeños in half lengthwise and remove the seeds and white pith. Place on a baking sheet.
- When the cooked sweetpotatoes are cool enough to handle, scoop out the flesh of the sweetpotato and place it in a mini food processor or blender. (Discard the skin or save to make potato skins another day!). Add the cheddar cheese, cottage cheese, garlic powder, salt, and pepper in with the sweetpotatoes. Process for about 30 seconds, until the mixture is well-combined. Stir in the chives.
- Scoop the sweetpotato mixture into the jalapeño halves. Sprinkle the panko breadcrumbs over the top, then drizzle with the olive oil.
- Bake at 375 degrees F for 15-20 minutes, until jalapeños are tender and filling is hot throughout. Let cool just a couple minutes, then enjoy warm!
Notes
- Store leftovers in the refrigerator for up to 4 days. Reheat in the microwave or oven until hot.
Nutrition
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